Department of Fisheries and Aquatic Resources (DFAR) Sri Lanka. National Aquatic Resources Research and Development Agency (NARA) Sri Lanka. United Nations University Fisheries Training Programme (UNU-FTP) Iceland. Icelandic International Development Agency (ICEIDA) Iceland.
National Aquatic Resources Research and Development Agency (NARA)
United Nations University Fisheries Training Programme (UNU-FTP)
Icelandic International Development Agency (ICEIDA)
Quality and Safety Issues in Fish Handling
A course in quality and safety management in
fishery harbours in Sri Lanka
- building for better -
NARA, DFAR, ICEIDA and UNU-FTP
After this lecture participants will be familiar with
Oxidation & hydrolysisHow fish goes bad
European Union. 1995. 95/149/EC
FRESH FLAT SWEET/ STALE PUTRID
Blood circulation stops
Resolution of rigor and autolysis
General influence of rigor on fish is that it makes the fish stiffen
Rigor mortis does not affect whole fish that is iced on board and during transportation to the factory.
This is because rigor mortis has passed during holding in ice on board and transportation to the factory.
Factors affecting Rigor Mortis
Method used for stunning and killing
The shape of the fillets becomes distorted and the surface of the flesh takes on a corrupted appearance
a-The fillet is cut off before rigor mortis => the length is reduced 24 %
b-The fillet is cut off after rigor mortis => the length is reduced a little bit
Self-digestion controlled by enzymes
Autolytic changes during frozen storage
(CH3)3 NO (CH3)2NH + HCHO
Bacterial flora on newly-caught fish depends on the environment in which it is caught rather than on the fish species
Fish caught in very cold waters carry lower counts whereas fish caught in warm waters have slightly higher counts.
Generally, the most importantfactor affecting microbial growth is temperature.
not all bacterial population initially found on the fish will cause spoilage
produce metabolites which cause quality changes in the fish
these changes are important and can cause the product to be rejectedTypes of bacteria present in the environment
Reactions that give rise to a variety of chemical and physical changes in lipids
Yellow fin tuna
The symptoms are: